Top Ceviche dishes in Toronto

Classic leche de tigre preparation with fresh fish, red onion, and ají amarillo — bright, acidic, and properly spicy

Bright, properly acidic leche de tigre with enough ají amarillo heat and fresh fish that holds its texture — closer to Lima than to Tex-Mex fusion.

Fresh fish cured in leche de tigre with aji amarillo heat and the classic Peruvian garnish of choclo and sweet potato — tart, bright, and well-balanced

The house cornerstone — fresh white fish cured in aji amarillo leche de tigre, topped with red onion, cilantro, and choclo; the acid balance determines everything here and by all accounts it's dialed in.

Fresh fish cured in bright, properly acidic leche de tigre with red onion, aji amarillo, and cancha corn — textbook Peruvian execution

Classic Peruvian ceviche with leche de tigre that carries real citrus and aji amarillo heat, balanced against sweet potato and choclo

Firm white fish cured in a sharp leche de tigre with red onion and aji amarillo — properly acidic and not timid with the heat

Classic Peruvian leche de tigre-style, with properly acidic citrus cure and a clean, fresh finish

Citrus-cured fish with clean acid and bright herbaceous notes — one of the kitchen's most consistent performers

Firm white fish cured in tiger's milk with red onion and choclo, bright and bracingly acidic

Citrus-forward with firm fish, thin-sliced cucumber, and enough chile heat to keep it lively without overwhelming

Bright, acid-forward raw preparation with clean citrus balance — one of the kitchen's more technically precise dishes

Bright, acid-forward, and generously portioned — a reliable starter that balances the heavier taco plates

Bright, acidic, and properly chilled — the citrus cure is balanced rather than aggressive, with clean seafood flavour coming through

Bright, tangy shrimp ceviche—a refreshing starter

A combination plate layering fish, shrimp, and often squid in a unified leche de tigre — the go-to for first-timers who want range in one bowl.

A Peruvian ceviche reframed with Japanese aromatics — lighter and more aromatic than the Peruvian original, with citrus heat that keeps it lively.